Flying can be an anxiety-inducing experience, and while the quality of airplane meals has improved, the beverage choices in the air remain quite conventional: beer, wine, and the ever-reliable rum and Coke. However, a bit of ingenuity can turn those small bottles and limited mixers into a much more delightful treat at 35,000 feet.

Whether you’re aiming to make your tight space more pleasant or simply wishing to impress the person sitting next to you, here are a few cocktails you can easily mix together mid-flight using what’s available.

There’s something special about enjoying a Bloody Mary while soaring through the skies. It’s a drink practically designed for flights—rich, enjoyable, and simple to put together. Most airlines offer tomato juice and vodka, and if you’re fortunate, you may also receive a dash of hot sauce or a pepper packet. Here’s what you’ll require:

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Congratulations, you now have a refreshing Bloody Mary to enjoy while soaring high in the sky.

Even if you can’t find grenadine for a classic Tequila Sunrise, you can still create a delightful drink by blending tequila with orange juice for a bright and satisfying beverage.

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This cocktail offers a refreshing citrus flavor, perfect for sipping while flying high in the sky.

If you’re craving something rich and smooth during your journey, consider sipping on a White Russian. Although fresh cream isn’t available on airplanes, you can use coffee creamer packets commonly found on most airlines for a tasty alternative.

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This is a delightful dessert drink perfect for savoring while soaring at high altitudes.

If you appreciate beer but are looking for a change, consider crafting a revitalizing Shandy by blending beer with a splash of lemonade or soda. It’s a light option that’s perfect for moments when you crave something beyond standard beer.

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This beverage offers a refreshing twist, introducing an element of sparkle and sweetness to your typical beer.

For a more refined, comforting drink, blend your in-flight coffee with a mini bottle of cognac or brandy. This is an ideal choice for lengthy journeys when you seek a boost alongside your caffeine fix.

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This intriguing blend is ideal for refreshing yourself after a meal or winding down during a late-night flight.

If you’re looking for a cocktail that’s both strong and convenient to whip up, the Whiskey Ginger is an excellent choice. Ginger ale is commonly available on flights, and it’s easy to pick up a small bottle of whiskey. This timeless pairing is just the right option for those moments when you want something straightforward yet satisfying.

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This drink is invigorating, with just the right amount of zest to energize you on those lengthy journeys.

When the tropical spirit hits, but you find yourself on a cross-country flight, a homemade Rum Punch can transport you to a beachside getaway, even in your tight seat. Most airlines carry orange juice, occasionally cranberry juice, and rum. When mixed together, these ingredients create a delightful, fruity concoction that serves as a refreshing alternative to the standard beverage selections.

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While it may not be an actual beach bar, it certainly brings you a taste of one while you’re confined in coach.

This recipe requires a bit of ingenuity, but creating a DIY Old Fashioned at 35,000 feet is entirely feasible. If you’ve stashed away some sugar packets and can snag a mini whiskey, you’re nearly set. Just mix in a splash of water or club soda, and give it a good stir.

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While it may not be flawless, it represents a commendable effort to create a classic cocktail in an unusual environment.

When mixing drinks while soaring high in the sky, simplicity is paramount. With limited ingredients and basic tools at your disposal, a touch of creativity can significantly enhance your flying experience, making it more enjoyable than just sipping on a regular soda or beer. Keep in mind, moderation is essential—there’s nothing worse than arriving at your final destination feeling unwell due to excessive in-flight libations.

The next time you find yourself in the skies, take a moment to explore the options available to you and think outside the box. You may discover that enjoying a homemade cocktail can enhance the comfort of your seat!

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Actor Jason Momoa and fashion designer Blaine Halvorson set out on a journey across different continents in search of the ideal vodka. Were they able to achieve their goal?

Blaine Halvorson (left) and Jason Momoa crafted Meili Vodka specifically to be enjoyed as a sipping vodka.

Before offering me a taste of his Meili Vodka, Jason Momoa encourages me to compare it to one of the leading vodka brands on the market. He sets the Meili bottle aside and hops behind the bar. We are at a private venue within Kyma restaurant and bar, located in New York City’s Flatiron district, where I have the opportunity to meet Momoa along with his Meili Vodka co-founder, fashion designer Blaine Halvorson.

Blaine Halvorson and Jason Momoa at the Meili Vodka event in Florida.

The actor, standing at 6’4″ and clad in black with a cowboy hat, returns holding a bottle he has requested I keep nameless, a critically acclaimed vodka from outside the U.S. He begins by pouring this vodka into a glass, followed by some Meili.

“Take a whiff of this one, then our Meili,” Momoa suggests.

The comparison vodka has hints of both alcohol and a cleaning product scent, while the Meili delights the senses with its richer, fuller aroma. As Momoa has presented this other vodka for evaluation, I take a sip. It offers a solid flavor with minimal alcohol burn and a smooth, clean aftertaste, much like many vodkas that aim to blend seamlessly with any mixer.

Next, I grab the sample of Meili Vodka and take a sip.

* * *

Jason Momoa and Blaine Halvorson engage in conversation with Erik Ofgang at Kyma in New York City, on September 8, 2024.

The history of vodka in the United States is quite peculiar. Back in the early 1930s, the first vodka distillery in the nation was established in Connecticut by a Ukrainian immigrant named Rudolph Kunett. He had acquired the name and recipes from a Russian vodka brand that was virtually unknown in the U.S., which happened to be Smirnoff. However, Americans initially struggled to appreciate what they considered to be just a clear and tasteless form of whiskey. Consequently, Kunett had to shut down his distillery and sell the business. The sales for Smirnoff only began to flourish once the new owners promoted it as a flavorless, odorless cocktail mixer—essentially a spirit designed to blend seamlessly with other beverages.

I had the opportunity to share this narrative in an episode of the History Channel’s “Food That Built America,” a tale that is familiar to both Momoa and Halvorson, and served as partial motivation for their own vodka creation.

“When vodka first arrived, it wasn’t something people were excited about, so it ended up becoming just an ingredient,” says Halvorson. “We decided to reimagine what it could truly be.”

“Vodka has been constantly evolving,” adds Momoa. “Our goal was to create a vodka that can be sipped and appreciated as a true spirit rather than just another mixer.”

Founded by Blaine Halvorson and Jason Momoa, Meili Vodka has already received numerous accolades.

Their journey began nearly ten years ago, long before Momoa took on the role of Aquaman. Halvorson is a renowned fashion designer celebrated for his work with brands such as Junkfood Clothing and Madeworn. Known for his dedication to handmade, intricately crafted products, he and Momoa connected through Momoa’s former spouse, Lisa Bonet, leading to a strong friendship and collaborative partnership. Halvorson has contributed creatively to many of Momoa’s film projects. “It was a beautiful bond formed between two creative souls, united by a shared passion for craftsmanship,” Halvorson reflects.

Jason Momoa samples Meili Vodka at Kyma in New York City on September 8, 2024.

Nine years prior, a collaboration to create a spirit was envisioned, yet vodka was not initially part of their plan.

“We did not enjoy vodka. It wasn’t something we drank,” Halvorson recalls. However, as he delved into the history of vodka, he became fascinated with how the spirit had drifted from its artisan origins. Halvorson recognized an opportunity to restore its craftsmanship. Upon discovering that vodka is composed of 60% water, he proposed the concept to the environmentally conscious Momoa. Initially, the actor thought he was being pranked, but he soon aligned with the idea. “Once he laid it out for me, it made complete sense,” Momoa states.

The duo embarked on a significant journey to find the purest water source possible for their vodka. Their travels took them to Antarctica and remote parts of Greenland. However, the waters they discovered either didn’t meet their standards or couldn’t be utilized on the scale required. According to Halvorson, most vodka brands disregard the source of their water because they strip away its minerals. “Our aim was to embrace the water, preserving its beauty and character,” he emphasizes.

In the meantime, Halvorson’s father shared tales of a water source nestled in the mountains of Montana. Initially, the pair didn’t take the idea seriously, but Halvorson’s father’s unwavering enthusiasm convinced them to explore it. Upon their arrival in Montana, they discovered a natural spring with a consistent temperature, reminiscent of legends surrounding the fountain of youth.

“It was 20 below, and it felt like something out of ‘Avatar.’ You could look into the water and see flowers blooming,” Halvorson recounts.

The duo successfully located their water source, leading to the launch of Meili vodka in 2023. This unique water serves as the foundation for Meili Vodka, complemented by a gluten-free grain blend featuring grains from Montana.

The vodka’s packaging is equally intriguing and environmentally friendly, as one would expect from a brand created by a fashion icon and movie star. Each bottle is crafted entirely from recycled glass, showcasing a captivating green tint. Notably, no two bottles are exactly the same.

* * *

By the time I finish my sip of Meili, I find myself among its admirers. The vodka boasts a silky flavor, with a subtle warmth from the alcohol and hints of vanilla on the aftertaste, making it one of the few vodkas I enjoy savoring neat — although it also serves as an excellent mixer. As noted in a previous Forbes article, Meili was recognized as the world’s best vodka by the TAG Global Spirits Awards, and it secured a gold medal at The San Francisco World Spirits Competition.

Momoa and Halvorson are not taken aback by the enthusiastic response and high ratings the vodka has garnered. This was precisely their goal. They aspire to reshape people’s views of vodka and restore its reputation as a drink appreciated for its intrinsic qualities.

Meanwhile, Momoa explains that his partnership with Halvorson in creating this brand feels like a seamless continuation of his filmmaking endeavors.

“What I cherish the most is storytelling,” he shares. “Our quest to discover these water sources and to comprehend the dynamics of our environment, I work with the UN, allowing me to grasp the issues surrounding water, climate change, and the communities adjacent to these vital resources. Crafting narratives about these topics is truly remarkable.”

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When discussing the intricacies of taste and fragrance, few spirits garner as much admiration as whiskey (or whisky, missing the “e”). This appreciation brings along the complexities of savoring those distinct notes. If you’re savoring whiskey through a mixed drink such as a highball cocktail, you can expect it to be crisp and refreshing. However, when enjoying your preferred dram either neat or over ice, the temperature plays a vital role in its taste. Whiskey consumed at excessively cold or slightly warm temperatures might not showcase the flavor profile intended by the distiller. While this may not necessarily be negative based on individual preferences, the ultimate approach to enjoying whiskey, or any spirit, is simply how you find it most pleasurable.

That said, it’s beneficial to understand how the spirit’s flavor evolves with varying serving temperatures. To fully appreciate the diverse range of flavors and aromas in your whiskey, you’ll want to avoid letting it get too cold, as this can mute those distinct flavors. We spoke with Anna Axster and Wendelin von Schroder, the co-founders of Lodestar Whiskey, to learn about their whiskey drinking habits and what one could miss by consuming brown spirits at too low a temperature.

Explore further: You’re Probably Making One Big Mistake When Using A Menu

Whiskey at room temperature (roughly 60 degrees Fahrenheit) showcases its intricate notes more effectively than when it’s chilled. While this is advantageous for exploring whiskey’s delicate flavors, it can also mean that more robust alcohol and oak characteristics may become overpowering. Therefore, slightly chilling your whiskey could enhance its taste and make it more enjoyable to sip.

“We’re all about whiskey neat or on the rocks — both bring out different sides of a whiskey,” Wendelin von Schroder explains. “When you sip it on the rocks (with ice), the alcohol’s intensity is softened, and the melting ice (water) helps release more aromas while altering the taste. On the other hand, chilling whiskey without ice doesn’t reduce the bite as effectively, but it does diminish the aromas.”

Colder drinks generally tend to emit fewer aromas, which can lessen their flavor; however, this can benefit those who are new to whiskey. Interestingly, lower temperatures may also be more suitable for younger or less-aged whiskeys. The barrel aging process introduces flavors of vanilla, caramel, and oak, which can be muted if the whiskey is too cold. Thus, a well-aged whiskey is best savored closer to room temperature, while a younger variety can be enjoyed chilled without significant loss of flavor. For a unique experience, why not try the unconventional yet science-backed blend of whiskey and pickle juice? This allows you to enjoy the spirit at room temperature, while alternating each sip with some chilled, tangy pickle juice.

For more insights, check out the original article on Foodie.

Whiskey is a multifaceted and diverse spirit that is produced from a variety of fermented grains. These grains are distilled using distinct methods and aged in different types of barrels. With whiskeys being blended and crafted in regions all over the world, the breadth of this spirit is truly impressive.

There are many ways to classify whiskey styles, but one particularly notable characteristic is the use of peat. This feature tends to evoke strong opinions—some enthusiasts revel in the intense smoky notes, while others may prefer different profiles. Nevertheless, there is a fascinating allure to its depth and complexity. Typically, peat conjures thoughts of Scotch, which is perhaps the most renowned example. Yet, peat serves a greater purpose in whiskey beyond just flavor or a regional characteristic.

Peat refers to the dense, decomposed plant material that traditionally fueled whiskey distillation in Ireland and Scotland— the two historical centers for this spirit. Interestingly, in these regions, the spelling of whisky does not include the “e” as in the American version. Nowadays, peat is utilized for drying malt, creating a wide array of flavor opportunities throughout the process. The flavor spectrum includes sweet, mineral, and earthy notes, beautifully reflecting the characteristics of the local soil. This technique has also made its way to production in the U.S., India, Japan, New Zealand, and Taiwan as well as Scotland, offering a remarkable chance to experience various bold whiskeys while appreciating the influence of terroir.

Read more: 13 Types Of Beer Glasses And When To Use Them

Peat is an intriguing material that plays a significant role in the production of spirits. Resembling a proto-fossil fuel, it is made up of decomposed plant matter that has accumulated over thousands of years. Its hollow structure is typically found in swamps or other damp environments, which explains its prevalence in the wet regions of Ireland, Scotland, and Japan. Most importantly, peat is rich in carbon, making it an excellent fuel source.

In the past, peat was primarily used to fuel the stills, but today it is more commonly used to dry malt. In the traditional approach, the grain—usually barley in the case of Scotch—is spread out on a drying floor, while peat is ignited in a kiln below. Over several hours, this gentle heat dries the grains and stops germination, all the while imparting a rich, smoky flavor to the malt. The level of peatiness added to the malt is carefully managed, with each distillery adhering to its own unique standards.

Currently, many distilleries blend peat with other heat sources and explore various drying techniques beyond the traditional floor method. Yet, the art of peating remains vibrant, yielding a wide array of delightful flavors. Therefore, if you are savoring a Scotch, it’s likely that this process played a part in its creation, as noted in the must-know whiskey brands.

As peat is introduced to the grains via fire, it is no surprise that its flavors are predominantly smoky. However, it is a complex flavor profile that varies based on the type of peat used and the amount applied. Tasting notes can range widely, often encompassing spiced, mineral, marine, medicinal qualities, and more.

Take for example the Scottish island of Islay, renowned for its peated whisky due to the local abundance of the compound. Here, peat contributes marine characteristics, including hints of iodine and seaweed, all enveloped in a rich smokiness. In contrast, peat from the highlands imparts more woodsy notes and a fuller, robust richness. Japanese whisky, which is a favorite among Costco shoppers, provides a subtler hint of fire.

The intensity of peat is quantified through phenols, measured in parts per million. Whiskies span the entire spectrum; for instance, Islay-based Bruichladdich is well-known for its significant use of peat, while other distilleries might include just a minor hint in their blends. This measurement can offer some insight into the whisky’s boldness. However, understanding the type and quantity of peat in a Scotch’s composition won’t capture the entire picture. Since peat plays a role in the distillation process rather than simply being an ingredient, it influences the whisky in complex ways, imparting a smoky, fragrant, and enigmatic quality.

You can check out the original article on Chowhound.

Martinis have long been regarded as the epitome of elegance in the cocktail world — whether you prefer yours dry, dirty, or garnished with a twist, each sip embodies sophistication. However, in the 1940s, this refined beverage took an unexpected turn, becoming whimsically known as the “Kangaroo Kicker.” Indeed, before it established itself as a sleek favorite in cocktail lounges, it sported a name reminiscent of a fun outdoor escapade rather than a glamorous evening.

The peculiar origin of this nickname traces back to Oscar Haimo, the premier bartender at the Pierre Hotel in New York City during the 1940s. In his 1943 publication “Cocktail Digest,” Haimo featured his vodka martini recipe under the playful title “Kangaroo Kicker,” honoring Australia, one of America’s allies during World War II. With vodka rising in popularity and a potential shortage of gin on the horizon, Haimo embraced the trend of vodka-based cocktails and bestowed a lively new persona upon the vodka martini. The title served as a lighthearted nod to the drink’s exotic and robust character, because really, who wouldn’t be tempted by a cocktail named “Kangaroo Kicker”? Despite its charming allure, the name was short-lived, soon replaced by the timeless “vodka martini.”

Read more: 13 Types Of Beer Glasses And When To Use Them

While it could have been a quirky name for a robust Australian drink, “Kangaroo Kicker” was one of those cocktail titles fated to fade away, despite its moment of fame. Cocktail historian David Wondrich stated in an article for VinePair that the whimsical name scarcely lasted a decade. By the late 1940s, it was already beginning to hop out of the cocktail scene. In 1948, mixologist David A. Embury’s cocktail recipe book “The Fine Art of Mixing Drinks” returned the drink to its original, sophisticated title: the vodka martini.

By the 1960s, vodka had become a staple, and cocktail culture was shifting towards elegance instead of unique novelty. Enter figures like James Bond, whose legendary martini order solidified the vodka martini’s reputation as the pinnacle of sophistication. Nowadays, this stylish drink is celebrated for its adaptability — whether you enjoy a chilled vodka martini or a dirty martini with a hint of olive brine. Yet, the “Kangaroo Kicker” serves as a reminder of the evolving trends and preferences in the cocktail world, its nickname surviving only as a quirky note in cocktail lore. Although it may no longer be featured on drink menus, it makes for an excellent conversational piece at your next cocktail gathering, showcasing your extensive knowledge of the classic martini.

Check out the original article on Chowhound.